Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the curry paste, bash the shallots, chillies, lemongrass, garlic, galangal and coriander stems in a large mortar with a pestle until it forms a paste (or you can whizz in a blender instead, if you like). Add the shrimp paste, lime leaves, spices and 1 tsp salt and bash or whizz again until smooth.
Top and tail the courgettes, then use a spiralizer to cut the courgettes, or very thinly slice into noodles.
Heat 2 tbsp coconut oil in a large pan and fry 6 tbsp of the curry paste until fragrant, about 2 minutes. Add the coconut milk, stock and palm sugar and simmer for 10 minutes. Divide the courgetti between 6 warmed bowls. Season the soup with the lime juice and fish sauce, and pour over the courgetti. Scatter with coriander leaves, a drizzle of coconut cream and serve with lime wedges.